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Place the oats in a pan or bowl with the lemon juice and water to cover and soak overnight.
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Drain the oats in a fine-mesh sieve and rinse well under cold running water.
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Combine the oats, water, and salt in a saucepan and bring to a boil over medium-high heat.
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Cover, lower the heat, and stir in the dried fruit, cinnamon, ginger, and cardamom.
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Continue cooking, stirring occasionally, for 10 minutes.
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The oatmeal will become very creamy as the water evaporates.
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For less-moist oatmeal, leave the lid off for the last 3 to 4 minutes of cooking.
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Stir in the maple syrup and milk (if using) and serve garnished with toasted nuts or a dollop of compote if you like.
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9
Try substituting quinoa for the rolled oats for a nutrition-packed alternative.
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Our ancestors had it right.
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Before they cooked their oatmeal, they soaked it overnight in a bowl of water and lemon juice.
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Why lemon juice?
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Because its acids help break down the outer shell of the oats.
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This makes their nutrients more avialable and also gives them a creamier texture.
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For the best taste and nutrition, go with organic rolled oats or organic steel-cut oats, which are popular in Ireland and Scotland.
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Store in an airtight container in the refrigerator for 3 days.
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(per serving)
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Calories: 220
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Total Fat: 2.7g (0g saturated, 0g monounsaturated)
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Carbohydrates: 42g
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Protein: 7g
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Fiber: 5g
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Sodium: 295mg
